Name: Mushroom Spinach Lasagna Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 tbsp butter; 1 medium onion, finely diced; 3 cloves garlic, minced; 250 g cremini mushrooms, sliced; 4 cups vegetable broth; 1 (14.5 oz) can diced tomatoes, undrained; 100 g broken lasagna noodles (about 1 cup); 2 cups fresh spinach leaves, roughly chopped; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese; 1 tsp dried oregano; Salt and freshly ground black pepper to taste

mushroom spinach lasagna soup

Published on October 11, 2025

4.8 (245 reviews)

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Prep Time

15 min

Cook Time

30 min

Servings

Why You'll Love This Recipe

✓ Comfort in a Bowl: A silky broth layered with lasagna‑style noodles, earthy mushrooms, and vibrant spinach delivers classic comfort without the heavy cheese.

✓ One‑Pot Simplicity: All ingredients cook together, so cleanup is minimal and flavors meld perfectly during the short simmer.

✓ Nutrient‑Rich: Mushrooms and spinach provide antioxidants, while the broth stays light, making it a wholesome dinner for the whole family.

When the weather turns crisp, I crave a dish that feels like a warm hug yet doesn’t weigh me down. This mushroom spinach lasagna soup blends the heartiness of a classic Italian bake with the soothing simplicity of a broth‑based soup. The result is a velvety, aromatic bowl that captures the essence of lasagna—layers of pasta, savory mushrooms, and fresh spinach—without the heavy cheese and oven time. Perfect for busy weeknights, it offers comfort, nutrition, and a touch of culinary elegance in under an hour.

4 cups (1 L) low‑sodium vegetable broth Homemade or store‑bought.

2 cups (60 g) fresh baby spinach Packed loosely; can use frozen, thawed.

6 oz (170 g) lasagna noodles, broken Gluten‑free pasta works too.

1/2 cup (120 ml) dry white wine Optional; adds depth.

2 cloves garlic, minced Fresh gives best flavor.

1 tbsp olive oil For sautéing aromatics.

1 tsp dried oregano Or fresh thyme.

Salt and freshly ground black pepper To taste.

¼ cup (25 g) grated Parmesan Optional; sprinkle before serving.

Instructions

Sauté aromatics

Heat olive oil in a large pot over medium heat. Add minced garlic and sliced mushrooms, stirring until mushrooms release moisture and begin to brown, about 5 minutes. This develops a deep umami base.

Pro Tip: If mushrooms stick, add a splash of broth to deglaze.

Add liquids and season

Pour in the white wine, letting it reduce for 2 minutes. Then add the vegetable broth, oregano, salt, and pepper. Bring the mixture to a gentle boil, then lower to a simmer.

Pro Tip: Taste before adding salt; broth may already be seasoned.

Cook pasta

Add the broken lasagna noodles to the simmering broth. Cook for 8‑10 minutes, stirring occasionally, until al dente. The noodles will absorb some broth, thickening the soup slightly.

Pro Tip: Reserve a cup of cooking liquid to adjust consistency later.

Finish with spinach

Stir in the baby spinach and let it wilt, about 2 minutes. The greens add color and a fresh bite. Adjust seasoning with additional salt or pepper if needed.

Pro Tip: Add a splash of reserved cooking liquid if the soup feels too thick.

Serve

Ladle soup into bowls, sprinkle each with grated Parmesan, and finish with a drizzle of extra‑virgin olive oil if desired. Serve hot with crusty bread for a complete meal.

Pro Tip: A pinch of red‑pepper flakes adds a subtle heat.

Expert Tips

Tip #1: Use a wide‑bottom pot

A wide base distributes heat evenly, preventing noodles from clumping and ensuring the broth simmers uniformly.

Tip #2: Add broth gradually

If the soup becomes too thick, thin it with extra broth or water, preserving the balance of flavors.

Tip #3: Finish with fresh herbs

A sprinkle of chopped parsley or basil adds brightness and a pop of color just before serving.

Tip #4: Store noodles separately

If planning leftovers, keep cooked noodles in a separate container to avoid sogginess when reheating.

Storage & Variations

Cool the soup to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently, adding broth if needed. For a vegan version, omit Parmesan and use nutritional yeast. Swap mushrooms for roasted butternut squash for a sweeter profile, or stir in cooked quinoa for extra protein.